Raw potato pancakes recipe. Potato pancakes: the best recipes

How to cook potato pancakes - the best recipes

Learn from the article how to cook real tasty and simple potato pancakes, how and with what to serve them to the table. The recipe will not leave anyone indifferent

20 minutes

200 kcal

5/5 (6)

Potato pancakes, potato pancakes and terunki - as soon as these delicious potato pancakes are called! They are made from both raw and boiled potatoes with the addition of eggs. This dish of Belarusian cuisine has long gained popularity in different cities of Europe. It is very tasty, and cooking it is so easy and fast that any hostess can learn this skill.

What are pancakes

Draniki are pancakes made from potatoes. In Ukraine they are traditionally called potato pancakes, but in Russia Terunami or kakorami. In Europe, this dish became known in the 19th century, and thanks to the Polish people it appeared in Russia.

Although any potato is suitable for their preparation, some culinary specialists believe that the best pancakes are made from Belarusian varieties. Probably because potatoes grown on their lands are more starchy and delicate in taste.

It is interesting that similar ones are found in the cuisines of different countries of the world, but traditionally it considered Belarusian.

Why is this dish so delicious?

Draniki are loved by both adults and children. And how can you not love them if they are prepared from a vegetable that about 80% of people around the world love. This vegetable is sometimes called the second bread, and more than 110 culinary creations can be made from it.

Real potato pancakes have crispy golden crust, and inside they are juicy, tender and fragrant. They can be fried in a pan or baked in the oven, and then they can be treated to guests, complement the festive table, cook for breakfast or take with you to work. You can also easily cook - such a dish will be even more nutritious.

Step by step cooking recipe

How to make potato pancakes on your own?

We will need:

Cooking steps:

Peeled potatoes need to be grated.

Advice: you can grind vegetables in a food processor (with a special nozzle) or in a meat grinder. Just don't use a blender, as the vegetables shouldn't turn into a puree.

1. Vegetable juice must be drained and squeezed.
2. Grate the onion or chop finely with a knife and pour it into the potatoes.
3. Salt, pepper, chopped fresh dill, flour and eggs are placed in a bowl and everything is thoroughly mixed.
4. Put a frying pan on the stove, pour oil. When the pan is hot, you need to fry the potato pancakes on one side, and then on the second until a golden brown crust is formed.

It is most convenient to apply the potato mass with a spoon. In shape, they should look like pancakes.

• To make pancakes juicy and golden, should be fried in a hot frying pan in a large amount of oil.
• So that the dish is not too oily and greasy, after frying, put the pancakes on paper napkins and then transfer them to a plate.
• Try to choose starchy potatoes. It is better to choose Belarusian varieties. The taste of the dish and the shape of potato pancakes will depend on this. Not suitable for cooking new potatoes.
• If you doubt the quality of the potatoes, you can add during the cooking process 0.5-1 tablespoon of starch.
• If before frying it seems that the mass is too liquid, you do not need to add flour, as the pancakes will turn out hard. It is better to put a little starch.
• In traditional cooking, vegetables are grated, but to spend less time cooking, you can use a food processor.

How to serve the dish

• Traditionally, pancakes are served on the table hot with sour cream. You can decorate them with fresh herbs or cranberries. You can put lettuce leaves on a plate, and potato pancakes on top.
• During cooking, you can add boiled champignons, finely chopped carrots or apples.
• There is a wide variety of sauces for potato pancakes. You can make your own sauce.

Simple mushroom sauce

We will need: champignons (200 grams), onion, 200 ml of sour cream, a piece of butter, salt and pepper.

Cooking steps:

1. Finely chop the onion into cubes, and the mushrooms into thin slices
2. Tip: it is better to boil the mushrooms in advance, and then lightly fry them.
3. Fry mushrooms separately until golden brown and onions.
4. Then we shift the mushrooms to the onion, add sour cream, pepper and salt. Simmer for a few minutes and you're done!
5. Drizzle draniki with sauce and serve.

Advice: The sauce should be dealt with before cooking potato pancakes to serve them hot from the stove

As you can see, this dish is very easy and simple to prepare. Your family and guests will love it!

An experienced hostess is ready to name at least 10 dishes made from potatoes at any time. Among them there will definitely be potato pancakes. This Belarusian delicacy has long been a common household item.

The advantage of potato pancakes is the combination of high satiety and ease of preparation. Just a couple of potato cakes can replace a full meal. You can supplement their nutritional value with a vegetable salad or simple sauerkraut. There are many recipes for the dish, and they all have excellent taste and attractive prices.

Potato pancakes - a step-by-step classic recipe with a photo

Among the many side dishes, this dish is not the best choice, because it is a rather fatty product, because it is cooked in a large amount of oil. However, they can be made less caloric by baking in the oven!

Nevertheless, potato pancakes without frying are not at all the ones whose taste is so familiar to us from childhood. Therefore, if you are tired of buckwheat and pasta as a side dish, we offer you a recipe for classic pancakes that go well with all types of meat and fish.

Your mark:

Cooking time: 30 minutes

Quantity: 4 servings

Ingredients

• Potatoes: 500 g;
• Flour: 150 g;
• Sour cream 15-20%: 1 tbsp. l.;
• Egg: 2 pcs;
• Bow: 2 pcs;
• Garlic: 2-3 cloves;
• Salt: a pinch;
• Pepper: to taste;
• Oil for frying: 100 ml;
• Greens: to taste;

Cooking instructions

Serve draniki as an independent dish, there and with vegetables or meat. As a sauce, you can use sour cream with garlic and pepper - a great flavor addition!

How to cook a lean dish

Often draniki prefer to cook during the days of fasting or unloading diets.

Products:

• 6 or 7 potatoes;
• 1 medium-sized onion;
• 3-4 st. spoons of wheat flour;
• 4-5 art. tablespoons of any vegetable oil.

Often 1 head of garlic is added to this type of dish. It is added at the same time as the onion and finely chopped.

Cooking:

1. Potatoes must be thoroughly peeled and washed in running water.
2. Grate the prepared tubers on a special grater with large holes and leave for a few minutes so that the mass gives juice.
3. Drain excess liquid. Otherwise, the formed cutlets will literally float in the liquid.
4. Finely chop the onion or grate it too. Then it is added to the potato mass.
5. Pour flour into the prepared puree. Mix thoroughly.
6. You can add 1 tablespoon of vegetable oil to the mass so that the finished cutlets are better separated from the pan.
7. A frying pan with vegetable oil is heated. To form products, it is enough to pour a tablespoon of dough into a pan.
8. Cutlets are fried for about 4-5 minutes on each side. During this period, they become a spectacular golden color.
9. Then you can cover the pan with a lid, transfer to a slow fire and leave to “reach” for another 20 minutes.
10. Sometimes, for the same purpose, fried cutlets are placed for 10-15 minutes in a preheated oven.
11. But pancakes do not always need to be brought to readiness. After frying, try one - it is possible that they no longer need further cooking and the dish is completely ready. It depends on the thickness of the resulting pancake and the variety of potatoes.

Draniki without eggs with semolina

An alternative option for pancakes without eggs is the choice of a recipe that uses semolina.

Ingredients:

• 7 or 8 potatoes;
• 1 head of peeled onion;
• 3-5 tablespoons of any vegetable type oil;
• salt.

Optionally, you can add:

• a pinch of black pepper;
• 1 head of garlic, grated or finely chopped
• chopped greens.

Such additives will make the taste of the finished dish more interesting and varied.

Cooking:

1. The first step is to peel the potato tubers.
2. Next, you need to grate it with large cells. It is desirable to squeeze the resulting mass, ridding the dish of excess juice.
3. Finely chop the onion head. At the same time, you can chop the head of garlic.
4. Add in mashed raw potatoes and gently mix all the ingredients.
5. The next step is to add semolina.
6. Puree with semolina should stand for 10-15 minutes so that semolina swells and soaks with liquid. After that, you can add seasonings and spices.
7. You need to cook pancakes in a hot frying pan, in which vegetable oil is already heated.
8. Pancakes are fried for 4-5 minutes on each side and then brought for another 10 minutes over low heat under a lid until fully cooked.

Recipe with the addition of minced meat - tasty and satisfying!

Sometimes these beautiful minced potato pancakes can become a full-fledged meat dish. To do this, you just need to add minced meat to potato pancakes.

To treat friends and family members to a hearty meal, need to take:

• 300 gr. your favorite type of minced meat;
• 6-7 potatoes;
• 1.5 heads of onions;
• 1 or 1.5 garlic cloves;
• 1 chicken egg;
• 0.5 teaspoon of salt;
• 3-5 tablespoons of vegetable oil;
• a pinch of black pepper.

Cooking:

1. Potatoes are thoroughly peeled and washed in running water. Next, it is rubbed. Only a large grater is suitable for this. The finished mass for a few minutes should be transferred to a colander or sieve to remove excess moisture.
2. Garlic and onion are finely chopped and added to the resulting minced potato. Next, add the chicken egg and spices.
3. Minced meat becomes the filling, to which salt and half a finely chopped onion are added to taste.
4. Vegetable oil is poured into a frying pan and allowed to heat up. A layer of potatoes is spread in the heated oil with a tablespoon, a layer of minced meat is placed on it and covered with another layer of potatoes. The edges of the potato pancake with meat are slightly crushed.
5. Fry cutlets for 4-5 minutes on each side and leave to reach over low heat under a lid or in a hot oven for another 20 minutes.

How to make delicious potato pancakes with cheese

Among the delicious and fragrant recipes, tender pancakes with cheese occupy an important place.

Required products:

• 7-8 medium potatoes;
• 1 egg;
• 100 gr. any cheese;
• 1 head of onion;
• 1 head of garlic (to taste);
• 0.5 teaspoon of salt;
• 4-5 tablespoons of vegetable oil;
• black pepper.

Finely chopped greens are often additionally added to minced meat.

Cooking:

1. You need to start by preparing the potatoes. It is carefully peeled, damaged areas are removed, washed in running water. You need to cook minced meat with a large grater.
2. While it gives juice, which must be drained later, you need to finely chop the onion head and garlic clove. Garlic is often squeezed into a mass with a garlic press or rubbed on a fine grater.
3. Drain excess juice from grated potatoes and mix the resulting mass with chopped onions and garlic.
4. Egg, salt, black pepper and cheese are added to the minced meat. Cheese must be either finely chopped or grated on a coarse grater.
5. Heat up a frying pan with vegetable oil. Pancakes spread in boiling oil with a wet tablespoon.
6. Each potato pancake is fried on one side for about 4-5 minutes until golden brown, then turned over and fried for the same amount.
7. Then the pan is covered with a lid and continue to cook over low heat for another 15-20 minutes.

With mushrooms

Delicious pancakes with mushrooms will help to diversify the everyday table, which can be prepared using raw, dried and canned mushrooms.

Ingredients:

• 7 medium potatoes;
• 1 head of onion;
• 1 clove of garlic;
• 200 gr. raw, canned or pre-soaked dry mushrooms;
• 1 egg;
• 0.5 teaspoon of salt;
• a pinch of black pepper;
• greens to taste.

Cooking:

1. Potatoes must be peeled and rinsed thoroughly with strong water.
2. Next, it is rubbed. To do this, take only a large grater, and then leave for 10-15 minutes, so that the mass starts up the juice. It must be drained.
3. Finely chopped onion and garlic are added to the finished mass. If greens are used, then they are also finely cut and introduced into minced potato. Followed by egg, salt, pepper.
4. Mushrooms need to be prepared in advance. Canned mushrooms are thoroughly washed, dried mushrooms are soaked until swollen and boiled in two waters, raw mushrooms are also boiled. After they are finely chopped and added to minced potato.
5. Vegetable oil is poured into a frying pan, put on fire and allowed to warm up. Draniki are laid out in hot oil with a wet tablespoon. They need to be fried on each side for 4-5 minutes.
6. Finish cooking over low heat in a frying pan, which must be covered with a lid. You can bring potato pancakes to full readiness in a preheated oven. This will take 15-20 minutes.

How to cook pancakes from potatoes and zucchini

In the summer season, every housewife can treat her family to light and tasty pancakes made from new potatoes and zucchini.

For this easy diet meal required:

• 6-8 potatoes;
• 0.5 medium-sized zucchini;
• 1 egg;
• 1 head of onion;
• 1 clove of garlic;
• 0.5 teaspoons of salt;
• 4-5 tablespoons of vegetable oil;
• a pinch of black pepper.

In such minced meat, given the large amount of vegetable juice, sometimes 2-3 tablespoons of flour are additionally added.

Cooking:

1. Potatoes and zucchini must be thoroughly peeled. (Young vegetables can not be peeled.) Then they are rubbed, for which they take only a grater with large cells.
2. Minced zucchini and potatoes must be carefully squeezed.
3. Then chopped onions and garlic are added to it, an egg is beaten in, salt and black pepper are put.
4. Pour vegetable oil into a frying pan and heat it well.
5. Future vegetable cutlets are laid out in hot oil with a wet tablespoon. Each side is golden brown in about 5 minutes over medium heat.
6. When potato pancakes are fried on both sides, the fire is reduced, the pan is covered with a lid and the products are left to reach full readiness for another 15-20 minutes.

With onions - juicy, spicy, tasty

The taste of onion dishes is underestimated by many housewives. To realize how tasty it can be, you can cook juicy potato pancakes with onions.

Have to take:

• 3 large onions;
• 5-6 potatoes;
• 2-3 tablespoons of semolina;
• 1-2 eggs;
• 1 teaspoon of salt;
• a pinch of black ground pepper;
• 4-5 tablespoons of vegetable oil.

How to do:

1. The first step is to peel and peel the potatoes and onions.
2. The onion is cut into thin rings and fried in vegetable oil until golden brown.
3. Potatoes are rubbed on a grater with large cells, excess juice is drained and mixed with fried onions.
4. Semolina is added to the mass and left for a few minutes so that the semolina swells.
5. Eggs are beaten into the minced meat. Salt and pepper are added to the resulting mixture. You can rub a clove of garlic.
6. Place a frying pan over high heat and pour oil into the bottom of the pan. When the oil is heated, the formed products are laid out in it. They will cook for about 5 minutes on each side until golden brown.
7. Next, the fire is reduced to a minimum and potato pancakes are brought to full readiness for another 15-20 minutes.

How to cook pancakes in the oven

Such a tasty dish as potato pancakes is not always held in high esteem by those who carefully control their body weight. First of all, due to frying in a large amount of vegetable oil. By cooking them in the oven, excess calories can be avoided.

Ingredients:

• 6 large or 7-8 small tubers;
• 1 head of onion;
• 1 clove of garlic;
• 1 egg;
• 2-3 tbsp. spoons of flour;
• 0.5 teaspoon of salt;
• a pinch of black pepper to taste.

Cooking:

1. To get tasty and rosy products in the oven, rub the potatoes on a coarse grater. Add the head of onion to the resulting mass. Finely chop the onion first. You can add a head of garlic and herbs. Pour the egg into the mixture and stir in the flour.
2. The oven is heated to about 200 degrees. The baking sheet is greased with a thin layer of vegetable oil. Products are laid out with a spoon on the surface about two to three centimeters apart.
3. It is best to bake ready-made diet cutlets for five minutes on each side in a hot oven. Turn them over with a wide spatula.
4. Then you can simply turn off the oven and leave potato pancakes in it for another 10-15 minutes for complete readiness.

Diet without flour

Diet pancakes without flour contain a fairly small number of calories, but they taste just as pleasant and nutritious.

Need to take:

• 7 medium potatoes;
• 1 head of onion;
• 1 clove of garlic;
• 1 egg;
• 0.5 teaspoons of salt;
• 3-4 tablespoons of vegetable oil;
• a pinch of black pepper.

A feature of the dish without the additional use of flour is the maximum withdrawal of liquid from minced potato.

Cooking:

1. Grate peeled and thoroughly washed potatoes. To do this, take a large grater. Grated potatoes are left to give juice, which is later carefully drained. You can even squeeze the mass with your hands.
2. Onions are also rubbed on a coarse grater or chopped very finely. An interesting aftertaste will give a grated clove of garlic. Often finely chopped greens are included in the mixture.
3. Spread into the heated oil with a wet spoon one at a time.
4. On each side, pancakes over medium heat will be fried for about 4-5 minutes. Then the fire must be turned off. Draniki are completely ready after languishing under a lid over low heat in about 15-20 minutes.

To get delicious pancakes of any type, you need to follow a few tips and recommendations:

1. Onions are often added to the potato mass to preserve its white color.
2. Roasting of products is carried out on medium heat. Draniki are brought to full readiness in the oven or on the stove under the lid.
3. If you like pancakes with crispy edges, cook them initially over low heat until tender, without covering with a lid.
4. You can determine the degree of readiness of the lower side by the beginning of the appearance of a golden crust around the edges.
5. Draniki are ideally combined with sour cream, to which you can add chopped greens and garlic.
6. Usually this hearty dish is served without bread.
7. To make the dish less greasy, be sure to spread potato pancakes from the pan on paper towels, which will quickly absorb excess sunflower oil.

We are waiting for your comments and ratings - this is very important for us!

Potato pancakes are all prepared in different ways. Why this happens I do not know, but I have never seen them cooked the same way. Someone rubs potatoes for pancakes on a coarse grater, someone on a fine grater, and someone grinds potatoes in a food processor or blender. However, all these differences are not important, because we still love potato pancakes. In any form.

In my family, we also never follow a strict recipe for potato pancakes. We always cook them a little differently. Today, for example, they were cooked in such a way that they turn out, as children call them: beauticians or hairy.

Ingredients for making pancakes

To prepare kosmatic potato pancakes, we need:

• potatoes, about 10 medium potatoes
• three eggs
• 2-3 garlic cloves
• vegetable oil for frying pancakes

How to cook potato pancakes

First you need to peel a lot of potatoes, and wash them well.

In order to get not just potato pancakes, but hairy ones, it is necessary that the potatoes be grated on a coarse grater. So we take a grater in our hands and carefully, so as not to injure our hands, rub our potatoes.

Then you need to squeeze out excess water from the grated potatoes. To do this, salt the potatoes (salt promotes the release of liquid from the products), mix the grated potatoes and drain the excess liquid from the cup.

Now we break three eggs into a cup with potatoes. Eggs are needed so that our potato pancakes do not crumble.

Add 2-3 cloves of garlic to potatoes. Garlic must be either finely chopped or passed through a garlic press.

Mix everything thoroughly. If excess liquid appears in the cup during cooking, it is better to drain it.

We put a frying pan on the stove, pour vegetable oil into it and heat it.

Put a little grated potato into the boiling oil with a fork and press down with a fork and level it so that the potato pancakes turn out flat. This way they cook better.

Fry the pancakes well until golden brown on both sides.

Remove pancakes from the pan and put on a napkin so that it absorbs excess fat.

Repeat the operation until the grated potatoes run out. I advise you to set up guards if you want potato pancakes to live to be served on the table. In our family, they have a strange property to disappear from the plate as soon as you turn your back!

It is necessary to serve pancakes on the table with sour cream.

One of the most recognizable dishes of Belarusian cuisine, potato, is well known outside the republic. Of course, similar dishes are found in many other cuisines of the world. These are Ukrainian potato pancakes, and Russian Terunians, and Czech bramboraks, and even American hashbrown. And yet, potato pancakes have become the standard of these delicious fragrant potato pancakes. At first glance, there is nothing complicated in cooking potato pancakes. Judge for yourself, the simplest traditional recipe for this dish includes only potatoes and a pinch of salt. And yet, cooking even such a simple dish requires knowledge of little tricks and secrets. Secrets to help you make truly delicious traditional potato pancakes. Today let's try to figure it out together and remember how to cook potato pancakes.

Like any other popular folk dish, potato pancakes are famous for a huge variety of cooking recipes. From house to house, from region to region, the preparation methods and ingredients of this delicious dish change. Someone rubs potatoes for pancakes exclusively on a fine grater, while others recognize only those potato pancakes for which the potato mass was cooked on a coarse grater. Somewhere grated potatoes are mixed with a small amount of salt and simply fried. In other houses, they do not forget to add an onion to the potatoes, and the fried potato pancakes are additionally simmered in a stove or oven. And of course, additional ingredients are not limited to onions alone. Minced meat and pieces of minced poultry, vegetables and mushrooms, fresh herbs and a wide variety of spices, all these and many other additives allow skilled housewives to diversify the taste and aroma of ready potato pancakes.

And even the potato mass itself can be cooked in three different ways. Distinguish mass tarkovannaya, using grated potatoes along with the allocated juice; clinked mass, filtering off excess potato juice in a cone-shaped linen bag; and boiled potato mass, preparing potato pancakes from crushed boiled potatoes. Traditionally, draniki are made from sliced ​​mass, but in modern Belarusian cuisine, all three types of potato mass are used separately or mixed and combined, trying to achieve an even greater variety of tastes from such a seemingly simple dish.

Today, "Culinary Eden" has collected and recorded for you the most important tips and cooking secrets, supplementing them with proven recipes that will surely tell even novice housewives how to cook potato pancakes.

1. Starting the preparation of potato pancakes, it is very important to choose the right potatoes. The fact is that Belarusian potatoes differ from Russian potatoes in a high content of starch. Thanks to this, ready-made potato pancakes retain their shape better. When choosing potatoes, pay attention to strong, mature tubers with a rough skin and a yellowish center. Be sure to ask to cut one tuber. Potatoes with a high starch content will immediately sparkle in the cut with starch crumbs contained in its juice. But it is better to refrain from buying young potatoes - the low starch content in it will not allow you to cook tasty and strong potato pancakes. If, contrary to expectations, the purchased potato contains an insufficient amount of starch, you can always add one or two teaspoons of starch to the finished potato mass.

2. As mentioned above, traditional potato pancakes are made from bagged potato mass. To prepare such a mass, peeled raw potatoes are grated. Depending on the recipe and personal preference, you can use a fine grater, a regular fine grater, or even a coarse grater. If you are lucky enough to visit Belarus, be sure to look in local stores for a special grater for hash browns. Squeeze out excess moisture from the finished potato mass and mix with additional astringent ingredients. The most commonly used ingredients are wheat flour and potato starch. Modern cuisine also allows the use of finely ground cornmeal. Such flour will give your pancakes a beautiful golden hue. One tablespoon of cold milk or kefir added to raw potato mass will help your potato pancakes to avoid an unappetizing gray tint. The finished dough should be quite liquid, but at the same time viscous.

3. Pancakes are fried by spooning a small amount of potato mass into a frying pan with hot oil. The most delicious and fragrant are pancakes cooked in good ghee, but the vegetable oil will not spoil your potato pancakes, just do not forget that only refined vegetable oil is suitable for frying. Pour the oil into the pan so that the potato pancakes are covered with it to half their thickness. Heat the oil over high heat, spread the tarkovanny mass with a spoon so that at least one centimeter of free space remains between the potato pancakes, and quickly fry the potato pancakes on both sides. Be extremely careful, try not to burn yourself with hot oil splashes!

4. Let's try to cook the simplest traditional pancakes with onions! Grate one onion and six large potato tubers on a fine grater. Squeeze out excess vegetable juice, add one raw egg, one tbsp. a spoonful of kefir, salt and black pepper to taste. Thoroughly mix the potato mass and fry your potato pancakes on both sides, spreading them in small portions in hot ghee or vegetable oil. Ready pancakes immediately serve to the table. Serve sour cream separately.

5. Unusual pancakes with pumpkin are very tasty. Peel and grate on a fine grater 500 gr. potatoes, one onion and 100 gr. pumpkin pulp. Squeeze out excess vegetable juice, add one minced garlic clove, one raw egg and one tablespoon of sour cream. Add salt and black pepper to taste and mix thoroughly. Fry in vegetable oil on both sides until golden brown. Serve hot with sour cream or pork rinds.

6. Those who can't imagine their meal without meat will definitely like potato pancakes with minced meat. Peel and grate on a fine grater 700 gr. potatoes and one large onion. Pass through a meat grinder with a fine grate for 150 gr. lean pork and beef. Mix the vegetable mass with minced meat, add one egg, one tbsp. a spoonful of kefir, two tbsp. tablespoons flour, salt and black pepper to taste. Thoroughly mix the resulting mass and fry potato pancakes in ghee or vegetable oil on both sides until golden brown. Serve with sour cream, fresh herbs and vegetables.

7. Delicious pancakes with mushrooms will decorate your Lenten menu. Soak one cup of any dried mushrooms for 20 minutes in a little cool water, then rinse thoroughly and boil in three cups of water for 15 minutes. Pour the mushroom broth into a separate bowl, and finely chop the mushrooms. Finely chop one onion and fry it in a small amount of vegetable oil until golden brown. 700 gr. grate the potatoes on a fine grater and squeeze out excess moisture. Mix potatoes, onions and mushrooms, add 4 tbsp. tablespoons of flour, salt and black pepper to taste and mix everything thoroughly again. Fry potato pancakes in vegetable oil on both sides until golden brown. Prepare the mushroom sauce separately. In a saucepan, heat 2 tbsp. tablespoons of vegetable oil, add 2 tbsp. spoons of flour and mix thoroughly. Then, stirring constantly, add 2 cups of boiling mushroom broth and bring the sauce to a boil. Add salt and pepper to taste and, continuing to stir, cook your sauce until thickened, 2 to 3 minutes. Serve the finished sauce to the potato pancakes.

8. Draniki with cheese are very fragrant and tasty. Peel and grate on a fine grater 500 gr. potatoes and one onion. Grate two hundred grams of any hard cheese on a coarse grater. Mix vegetables and cheese, add 5 tbsp. spoons of flour, two raw eggs, 4 tbsp. tablespoons of milk, salt to taste. Mix the dough thoroughly and fry potato pancakes on both sides in vegetable oil over medium heat until golden brown. Serve hot with any hot sauce and fresh herbs.

9. Extraordinarily tasty, fragrant and tender potato pancakes are obtained, additionally baked in the oven. Grate on a fine grater 500 gr. potatoes and one onion. Squeeze out excess juice and add one egg, 1 tbsp. a spoonful of flour, salt and black pepper to taste. Mix thoroughly and fry potato pancakes as usual. In a separate skillet, heat 2 tbsp. tablespoons of vegetable oil, add two onions, cut into rings, and fry until golden brown. When the onion is ready, add 200 gr. pork belly, cut into small cubes, salt and black pepper to taste. Fry the meat until cooked through for 15 minutes, stirring often. Lay the finished potato pancakes in layers in a cast-iron pot or a deep baking dish, alternating them with layers of fried meat with onions. Pour everything with one glass of sour cream and bake in an oven preheated to 180⁰ for 30 - 40 minutes.

10. On weekends, pancakes with cottage cheese can also be served for breakfast. Grate on fine grater 500 gr. potatoes and squeeze out excess moisture. 200 gr. wipe low-fat dry cottage cheese through a rare sieve or colander. Mix potatoes with cottage cheese, add one raw egg, 1 tbsp. a spoonful of flour, one pinch of soda and salt. Mix the mass thoroughly and fry the potato pancakes over medium heat in vegetable oil until golden brown. Serve with sour cream or any sweet and sour fruit sauce.

And on the pages of "Culinary Eden" you can always find even more proven recipes and original ideas that will definitely tell you how to cook potato pancakes.

For some reason, it is believed that potato pancakes are a dish of special simplicity, and making it, let's say, is a spit. But that's just what has a bluish tint and a sticky consistency - these are not potato pancakes. These are clumsily cooked potato pancakes.

By the way, several world cuisines argue about whose dish this is. It somehow happened that it is considered a traditional Belarusian dish. But the Ukrainians will correct you and say that these are not draniki at all, but potato pancakes and the dish belongs to their cuisine, and the Jews will answer that latkes (this is potato pancakes again) is one of the main dishes for Hanukkah, and you can order it in the most prestigious restaurants. These are not simple ones, draniki, or terunets, or kremzliks, or ...

If you do not get (or get as described above with blue) potato pancakes, then read carefully, strictly follow the recipe and get the right, tender, sunny potato pancakes.

Since there are so many cooking recipes, we will narrow this circle down to a basic recipe, then we will complicate it a little, and then change it slightly. The main goal is to understand all the principles and subtleties of cooking potato pancakes. Join, it will be exciting, because you will learn a lot of secrets.

Basic recipe for potato pancakes

Be that as it may, potato pancakes are grated potatoes. That's the whole secret.

Ingredients

• potatoes - 5 large
• onion - half
• flour - 2 tbsp. spoons
• eggs - 2
• salt, pepper to your taste
• vegetable oil for frying

How to cook potato pancakes

Grate potatoes and onions on a fine grater (with the smallest round holes). If you have an assistant (combine), then the task of making a lot of potato pancakes is greatly simplified.

First, grate the onion and put it in a bowl.

Secret one. Onion, oxidizing, does not allow the potatoes to darken. Therefore, firstly, the finished potato pancakes will turn golden, and, secondly, there is no need to rush, fearing that the potatoes will darken.

Secret two. Draniki is also called potato pancakes, hence the misconception that the consistency of potato pancakes should be similar to the consistency of pancake dough.

We will not be mistaken, therefore, we will remove all the liquid from the potatoes and other products that will be used.

To do this, throw the potatoes with onions into a colander, and when the liquid drains, squeeze it out - there should be only a “dry residue” at the exit. Add salt, pepper, egg and flour, mix thoroughly.

Add salt, pepper, egg and flour, mix thoroughly.

Fry in a preheated pan with vegetable oil, spreading potato pancakes with a tablespoon.

Don't make them too thick, smooth them with the back of a spoon.

Secret three : fry over medium heat - the potatoes should be well fried inside.

Secret Four: put pancakes on a paper napkin, which will take away excess oil, because they are best served with sour cream, and so much fat content is not very healthy, although tasty.

Secret five: if you want to get crispy potato pancakes, do not stack them, lay them out in one layer.

Serve pancakes immediately, while they are hot. With sour cream, in which be sure to cut the greens.

On a note. If you need to serve a large number of fried potato pancakes to the table, then turn on the oven (t 120-140), cover the baking sheet with parchment and put pancakes from the pan on it. When everything is overcooked, put the baking sheet in a warm oven until serving, but not too long so that the potato pancakes do not dry out.

Stuffed potato pancakes

Yes, if you add the filling to the basic recipe, you get a new dish. And although potatoes never get bored, you still want variety. What stuffing to take? Imagine boiled or fried potatoes, what would you eat them with? Yes, with anything. It is precisely this “anything” that can be an addition. For example, Belarusians prefer to add meat, a great addition is a variety of vegetables: eggplant, sweet peppers, garlic, mushrooms, zucchini and others. Or sauerkraut.

Replace the flour with starch to make it look like a potato.

Recipe Ingredients

• potatoes - 3 pcs.
• onion - 1
• sauerkraut - 130 grams
• egg - 1
• potato starch - 1 tbsp. spoon
• vegetable oil for frying

How to cook stuffed potato pancakes

Finely grate the onion and potatoes, drain in a colander.
Chop the cabbage very finely.
Squeeze potatoes and cabbage and place in a bowl.

Break the egg into a small bowl, shake it up and pour it into the potatoes. Add starch, stir.

Fry as in the first case, in vegetable oil, medium heat. Lay out on a napkin.
Serve hot.

Potato pancakes with carrots

Why with carrots? Because she and potatoes are a very tasty combination. Carrots give tenderness and sweetness to potatoes, and potatoes give carrots satiety.

But so that life does not seem like a culinary paradise, we will make pancakes grated on a coarse grater.

Recipe Ingredients

• potatoes - 4
• carrots - 1 medium
• herbs, salt, pepper - to taste
• egg - 1
• flour - 2 tbsp. spoons

How to cook potato pancakes with carrots

Grate carrots and potatoes on a coarse grater. Place in a colander, then squeeze and transfer to a bowl. By the way, there is much less liquid from coarsely grated potatoes.

Add the egg and finely chopped greens, salt and pepper. Stir.

Add flour and mix well again.
Fry over medium heat in vegetable oil.

Serve hot with sour cream.

ON A NOTE

Having tried variations with finely and coarsely grated potatoes, you will understand which one you like best. But this is not a reason to stop, because you can combine, for example, finely and medium grated potatoes - you get a soft center and a crispy top.

If some vegetables do not rub well on a fine grater, pass them through a meat grinder.

P.S. It seems that we have diligently revealed all the secrets of cooking potato pancakes, and they are clearly visible on your monitor. Or have we forgotten something? .. Then, please, remind us in the comments everything that you think is necessary, important and useful.